Cheese Culture

A word about cheese cultures

Cheese cultures are comprised of a variety of bacteria specimens and are essential to the making of all types of cheese products. Along with the cheese culture, the length of the ripening period will determine what the cheese will feel, smell, and taste like once it is ready for serving. In addition to cheeses, bacterial cultures are also necessary to the production of other dairy products.

When you start shopping for a cheese culture, you will quickly discover that there is a wide array of cultures available used in the making of cheeses and other dairy items (e.g. buttermilk, yogurt, and so on). So it is wise to educate yourself first about these different types of cultures that are available.

Primary cheese cultures and starters

The following is a list of the primary cheese cultures and starters used in the home cheese making hobby today:

Mesophilic-A – this culture is used in the making of fresh and hard cheeses, e.g. Cheddar, Colby, or Feta. You can easily ripen up to 2 gallons of milk with a

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